Spare ribs with Georgia barbecue sauce
40 min
Total Time
30 min
Cooking Time
10 min
Preperation Time
Ingredients
| 100 g | onion |
| 2 | garlic cloves |
| 3 tbsp. | mild paprika powder |
| 2 tbsp. | whole cane sugar |
| ½ tsp. | chili powder |
| 600 g | baby spare ribs (kotelettrippchen) |
| 200 g | ketchup |
| 250 ml | vegetable stock |
| 100 g | peach jam |
| 2 tbsp. | apple cider vinegar |
| 2 tbsp. | medium-hot mustard |
| 1 tbsp. | smoked salt |
| 3 tbsp. | cooking oil |
| salt |
Instructions
Step 1 of 8:
Peel the onion and garlic and chop finely. Mix paprika powder, sugar, chili powder, and 2 TL salt into a spice blend. Using a sharp knife, divide the rack of ribs into portions of two ribs each.
Step 2 of 8:
Heat 2 tbsp. of the frying oil in the Pressure Cooker and brown the diced onion in it for about five minutes. Add the garlic and cook for 30 seconds, stirring. Add ketchup, vegetable stock, peach jam, vinegar, and mustard and stir well. Transfer the finished sauce to a bowl until needed.
Step 3 of 8:
Rub the cut ribs all over with the spice blend. Stand them upright in the Pressure Cooker with the curved side facing the pot wall. Drizzle 200 ml of the sauce over the ribs from above.
Step 4 of 8:
Close the pot according to the instructions, set the cooking crown in the Lid to level 2 (pressure cooking level), and bring the contents to the boil over full heat. As soon as the yellow ring becomes visible, reduce the heat. When the green ring appears, the 15-minute cooking time begins.
Step 5 of 8:
Meanwhile, preheat the oven with grill function or fan grill to 210 °C. Brush the oven rack with the remaining frying oil and place it over a baking tray.
Step 6 of 8:
When the cooking time is up, release the steam from the Pressure Cooker according to the instructions and open it. Then place the ribs on the oven rack with the curved side facing up.
Step 7 of 8:
If necessary, skim off any fat floating on the cooked sauce with a spoon and discard it. Simmer the rest together with the uncooked sauce in the open pot for about 10 minutes. Finally, stir in the smoked salt.
Step 8 of 8:
Brush the ribs with the sauce and grill for about 7–10 minutes in total. Turn occasionally and brush generously again. Divide the finished ribs among four plates and serve with the remaining reduced sauce. A creamy sweet potato mash is an excellent side dish.
